Classic Tung Ting – over the years canvas rolled balled Tung Ting has become lighter in oxidisation and baking. Our Tung Ting returns to the Classic style of 20% oxidised and light-mid fire bake. The unique Tung Ting baking process is a long arduous task over a number of days bringing out the complex notes of this tea.
Tea Cultivar: Si Chi Chun Oolong (four seasons)
Tea Master: Mr Chen
Harvest Time: Spring
Teaware: glass, porcelain/ceramic pot
Amount: Fill 1/5 – 1/4 of the pot with leaf
Water: 100°C (boiling)water
Infusions: 60secs | 35secs | 45secs | 60secs | 120secs